EP0503694B1 - Öle mit hoher Stabilität - Google Patents

Öle mit hoher Stabilität Download PDF

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Publication number
EP0503694B1
EP0503694B1 EP92200437A EP92200437A EP0503694B1 EP 0503694 B1 EP0503694 B1 EP 0503694B1 EP 92200437 A EP92200437 A EP 92200437A EP 92200437 A EP92200437 A EP 92200437A EP 0503694 B1 EP0503694 B1 EP 0503694B1
Authority
EP
European Patent Office
Prior art keywords
oil
ppm
stability
oil according
less
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP92200437A
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English (en)
French (fr)
Other versions
EP0503694A1 (de
Inventor
Mark Allen Price
Nico Zwikstra
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
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Publication of EP0503694A1 publication Critical patent/EP0503694A1/de
Application granted granted Critical
Publication of EP0503694B1 publication Critical patent/EP0503694B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0008—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents

Definitions

  • a frying oil having a high heat stability is known from JP 2 214 799-A. According to this Japanese document, the oil has a low increase in acid value and a low degradation in colour and taste when heated.
  • the oil is obtained by purifying crude palm oil to provide purified palm oil, fractionating the oil and treating the intermediate fraction with alkaline.
  • the IV of the intermediate fraction is 29-46.
  • the treatment with alkali 2-20% NaOH in amounts of 1-5 wt.% at 40-95°C
  • a water wash and a filtering step activated clay
  • a steam deodorization is followed by a steam deodorization.
  • HSO high-stability oil
  • EP-A-0464 881 discloses blends of mid-fractions and olein fractions of the wet-fractionation of hardened soya bean oil and optionally hardened palm oil olein and/or hardened cottonseed oil containing fat mixtures showing improved Rancimat Induction Period (RIP) values.
  • RIP Rancimat Induction Period
  • triglyceride compositions e.g. Durkex-500®, cf. US 4,748,041
  • display RIP values of about 35 hours (at 120°C) i.e. AOM values of about 350, cf. column 4, lines 5-6)
  • the iodine value of these oils is at most 81.
  • These triglycerides therefore have the disadvantage that they are not pumpable and/or sprayable at ambient temperatures. Moreover, the colour and colour stability of these oils are not optimal.
  • oils that combine an excellent RIP stability with an excellent colour stability.
  • the oils are essentially liquid at ambient temperatures.
  • the invention concerns in the first place a high-stability oil (HSO) comprising an olein-fraction of vegetable triglyceride compositions, free of lauric acid groups with a maximum amount of C 18:3 fatty acids of 1 wt.%, preferably less than 0.5, and particularly preferably less than 0.05 wt.%, a maximum amount of C 18:2 fatty acids of 10 wt.%, preferably less than 8 wt.% and particularly preferably less than 5 wt.%, while the oil contains very small amounts of Fe, Cu and Ni, in particular not more than 0.2 ppm, and more preferably less than 0.1 ppm Fe, not more than 0.04 ppm, and more preferably less than 0.02 ppm Cu and not more than 0.2 ppm, and more preferably less than 0.1 ppm Ni; in the oil some amounts of natural tocopherols, in general at least 500 ppm, preferably at least 1000 ppm, are present.
  • HSO high-s
  • the HSO is liquid above 10°C, having a solids line (NMR, not stabilized) of N15 ⁇ 10, N10 ⁇ 15, preferably ⁇ 5.0 and N0 ⁇ 20, preferably ⁇ 15.0 and in particular N10 ⁇ 0.5 and N0 ⁇ 5.
  • These oils display RIP values at 120°C of at least 35 hours, preferably at least 40 hours, and have iodine values (I.V.) of at least 81, preferably 82-95.
  • the oils are very colour- and taste-stable.
  • the olein fractions can be obtained either by wet fractionation or by dry fractionation, followed by standard refining.
  • An oil having very good properties is obtained when a hardened mixture of soybean oil and cottonseed oil (weight ratios of both at least 1.0 and less than 1.0 are applicable) is fractionated, preferably wet-fractionated.
  • the olein fraction is recovered and is subjected to a dry fractionation or a wet fractionation. After refining, using conventional methods, the olein fraction of this last-mentioned fractionation is an HSO having the properties defined above.
  • HSO's are the refined olein fractions of the fractionation of hardened soybean oil, hardened rapeseed oil or mixtures thereof.
  • One of the main advantages of the invention is that, during the wet or dry fractionation, the natural antioxidants, in particular the tocopherols, are concentrated in the olein fraction so that no addition of synthetic or isolated natural antioxidants is necessary. This is particularly the case in wet fractionation. We therefore prefer to use this fractionation method. However, addition of an extra amount of antioxidants, such as tocopherols, e.g. up to 1500 ppm, can have advantages, in particular when very high RIP values are required.
  • the oils according to the invention can be used for many purposes. As a result, use can be made of the advantageous properties of the HSO's, i.e. their moisture-barrier characteristics, their lubricating and anti-sticking properties.
  • the main advantage of the use of these oils is that they can be pumped to and/or sprayed by the nozzles of an apparatus without the need to heat the oil. In this way, the oils can be used for coating or enrobing of food products, like raisins, for dipping of food products, in tumblers, wherein the food is tumbled in the presence of a sprayed oil, for pan-coating of moulds for food processing, etc.
  • oils can also be applied to the surface of foods, such as dehydrated foods, breakfast cereals, dry soups, protein concentrates or hydrolysates, meats, frozen foods, pastries, pies, biscuits, snacks, confectioneries or mixtures thereof to reduce sticking or the transmission of moisture into or out of these foods.
  • oils are: a solvent for food flavours or colours, or as release agent for the surface of equipment for food purposes.
  • a mixture of 50% soybean oil and 50% cottonseed oil was hardened (melting point 38°C).
  • a stearin fraction was separated from a solvent fraction (I).
  • the solvent fraction (I) was cooled again, this time to -10°C.
  • a new solid fraction was removed from a second solvent fraction. Evaporation of the solvent, followed by standard refining, led to an olein fraction yield 53%, with the following characteristics: Amount of C 18:3 0.1 wt.% Amount of C 18:2 6 wt.% Fe 0.1 ppm Cu 0.02 ppm Ni 0.1 ppm Tocopherols 1741 ppm RIP (120°C) 40.9 hours I.V. 84.6 N10 (UMA, unstab.) 0.5 N0 4
  • the refined olein fraction of a wet fractionation of a hardened mixture of soybean oil and cottonseed oil (50:50) was dry-fractionated at 10°C.
  • An olein fraction yield 55% was obtained that displayed the following characteristics : Amount of C 18:3 0.1 wt.% Amount of C 18:2 8.0 wt.% Fe 0.2 ppm Cu 0.02 ppm Ni 0.05 ppm Tocopherols 1500 ppm RIP (120°C) 36 hours I.V. 83.6 N10 (UMA, unstab.) 0 N0 2.4
  • Example II was repeated, but now the refined olein fraction of a wet fractionation of a hardened mixture of 30% soybean oil and 70% cottonseed oil was used.
  • the product yield 60% displayed the following characteristics: Amount of C 18:3 0.1 wt.% Amount of C 18:2 6.2 wt.% Fe 0.2 ppm Cu 0.02 ppm Ni 0.05 ppm Tocopherols 1250 ppm RIP (120°C) 36.5 hours I.V. 81.2 N10 (UMA, unstab.) 0 N0 1.8

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Analytical Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)
  • Lubricants (AREA)

Claims (13)

  1. Hochstabilitätsöl, umfassend eine Oleinfraktion pflanzlicher Triglyceridzusammensetzungen, die von Laurinsäuregruppen frei sind, mit einer maximalen Menge an C18:3-Fettsäuren von 1 Gew.-%, einer maximalen Menge an C18:2-Fettsäuren von 10 Gew.-%, während Spuren von Fe, Cu und Ni vorliegen, welche Zusammensetzung natürliche Antioxidantien enthält, ein N-Profil (NMR, nicht stabilisiert) von N₁₀ < 0,5 und N₀ < 5 und einen Wert der Rancimat-Induktionsperiode (RIP) bei 120°C von mindestens 35 h zeigt, während ihre Iodzahl mindestens 81 ist.
  2. Hochstabilitätsol nach Anspruch 1, worin der RIP-Wert bei 120°C mindestens 40 h beträgt.
  3. Hochstabilitätsöl nach Ansprüchen 1 bis 2, worin die Menge an C18:3 weniger als 0,5 Gew.-% und die Menge an C18:2 weniger als 8 Gew.-% beträgt.
  4. Hochstabilitätsöl nach Anspruch 1, worin die Iodzahl (IZ) 82 bis 95 ist.
  5. Hochstabilitätsöl nach Ansprüchen 1 bis 4, worin mindestens 500 ppm, insbesondere mindestens 1000 ppm, natürliche Antioxidantien, insbesondere natürliche Tocopherole, vorliegen.
  6. Hochstabilitätsöl nach Ansprüchen 1 bis 5, worin höchstens 0,2 ppm Fe, höchstens 0,04 ppm Cu und höchstens 0,2 ppm Ni vorliegen.
  7. Hochstabilitätsöl nach Anspruch 6, worin weniger als 0,1, ppm Fe, weniger als 0,02 ppm Cu und weniger als 0,1 ppm Ni vorliegen.
  8. Hochstabilitätsöl nach Ansprüchen 1 bis 7, worin die Farbveränderung des Öles während einer 12-monatigen Lagerung bei Raumtemperatur weniger als 0,1 Red in einer Lovibond 13,3 cm-Zelle beträgt.
  9. Hochstabilitätsöl nach Ansprüchen 1 bis 7, worin der Geschmack nach 6-monatiger Lagerung des Öles bei Raumtemperatur unverändert ist.
  10. Hochstabilitätsöl nach Ansprüchen 1 bis 9, worin das Öl die raffinierte Oleinfraktion aus der Trocken- oder Naß-Fraktionierung einer Oleinfraktion aus der Naß-Fraktionierung einer gehärteten Mischung von Sojaöl und Baumwollsamenöl ist.
  11. Hochstabilitätsöl nach Anspruch 10, worin die für die Trocken-Fraktionierung verwendete Oleinfraktion aus einer gehärteten Mischung von Sojaöl und Baumwollsamenöl mit einem Gewichtsverhältnis von mindestens 1,0 erhalten ist.
  12. Hochstabilitätsöl nach Anspruch 10, worin die für die Trocken-Fraktionierung verwendete Oleinfraktion aus einer gehärteten Mischung von Sojaöl und Baumwollsamenöl in einem Gewichtsverhältnis von weniger als 1,0 erhalten ist.
  13. Verwendung eines Hochstabilitätsöles zu Brat- oder Sprühzwecken, bei der ein Hochstabilitätsöl nach Ansprüchen 1 bis 12 verwendet wird, um zu einem Bräter gepumpt und/oder durch die Düsen einer Sprühvorrichtung gesprüht zu werden.
EP92200437A 1991-03-11 1992-02-17 Öle mit hoher Stabilität Expired - Lifetime EP0503694B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP91200516 1991-03-11
EP91200516 1991-03-11

Publications (2)

Publication Number Publication Date
EP0503694A1 EP0503694A1 (de) 1992-09-16
EP0503694B1 true EP0503694B1 (de) 1994-12-28

Family

ID=8207545

Family Applications (1)

Application Number Title Priority Date Filing Date
EP92200437A Expired - Lifetime EP0503694B1 (de) 1991-03-11 1992-02-17 Öle mit hoher Stabilität

Country Status (12)

Country Link
US (1) US5393906A (de)
EP (1) EP0503694B1 (de)
JP (1) JPH06184589A (de)
AT (1) ATE116104T1 (de)
AU (1) AU647889B2 (de)
CA (1) CA2062517C (de)
DE (2) DE69200978T4 (de)
DK (1) DK0503694T3 (de)
ES (1) ES2069371T3 (de)
MY (1) MY108234A (de)
TR (1) TR26829A (de)
ZA (1) ZA921816B (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE250864T1 (de) * 1992-05-22 2003-10-15 Unilever Nv Fettmischungen gegen ausblühungen
WO1994015478A1 (en) * 1992-12-31 1994-07-21 Unilever N.V. Improved oil and fractionation process
PL176201B1 (pl) * 1993-09-14 1999-04-30 Unilever Nv Tłuszcz glicerydowy, plastyczny tłuszcz jadalny i sposób wytwarzania margaryny niskotłuszczowej
US5641528A (en) * 1994-08-31 1997-06-24 Loders-Croklaan B.V. Glazing composition
EP0702899A1 (de) * 1994-08-31 1996-03-27 Loders Croklaan B.V. Glaszusammensetzung
US5885643A (en) * 1996-05-21 1999-03-23 Cargill, Incorporated High stability canola oils
CN106879754A (zh) * 2017-03-02 2017-06-23 黄海军 一种营养保健的亚麻酸组合植物调和油

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB867615A (en) * 1957-09-16 1961-05-10 Glidden Co Improved hard butter
US3450727A (en) * 1965-06-29 1969-06-17 Procter & Gamble Continuous solvent winterization of partially hydrogenated soybean oil
JPS544906A (en) * 1977-06-15 1979-01-16 Nippon Oil & Fats Co Ltd Production of hard butter and highly stable liquid oil
JPS6039117B2 (ja) * 1977-08-23 1985-09-04 旭電化工業株式会社 高安定性低融点油脂組成物の製造法
JPS5569696A (en) * 1978-11-20 1980-05-26 Fuji Oil Co Ltd High stability fat composition
JPS57165491A (en) * 1981-04-06 1982-10-12 Kanegafuchi Chemical Ind Manufacture of highly stable liquid fat
US4753812A (en) * 1985-06-13 1988-06-28 Durkee Industrial Foods Corp. Lipid system for filler composition
US4748041A (en) * 1986-03-06 1988-05-31 Durkee Industrial Foods Corp. Shelf stable non-aqueous squeezable composition
CA1301775C (en) * 1986-06-04 1992-05-26 Karel Petrus Agnes Maria Van Putte Fractionation of fat blends
EP0464881A1 (de) * 1990-06-14 1992-01-08 Unilever N.V. Verbesserte Überzugsmittel

Also Published As

Publication number Publication date
DE69200978T4 (de) 1995-12-07
AU647889B2 (en) 1994-03-31
CA2062517A1 (en) 1992-09-12
MY108234A (en) 1996-08-30
ATE116104T1 (de) 1995-01-15
DE69200978T2 (de) 1995-05-18
ZA921816B (en) 1993-09-13
US5393906A (en) 1995-02-28
ES2069371T3 (es) 1995-05-01
CA2062517C (en) 1997-04-01
AU1218092A (en) 1992-09-17
DK0503694T3 (da) 1995-05-29
DE69200978D1 (de) 1995-02-09
JPH06184589A (ja) 1994-07-05
EP0503694A1 (de) 1992-09-16
TR26829A (tr) 1994-08-12

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